Corporate public relations manager Barco
“With an international group of people from our public relations department, we took part in a cooking workshop in Xavier’s kitchen. The chef had already done most of the work. The fun part was ours to do. We prepared a seasonal menu that everybody liked very much, not so easy if you consider the fact that we were an eclectic group of Americans, Chinese and Europeans. The asparagus à la Flamande and lamb chops were very much appreciated. A Belgian Omer was a perfect finishing touch. Fruy Finest Food Catering may not be the cheapest choice, but what they offer, is worth the money. You pay 100 percent and you get 150 percent.”
CEO production house Koeken Troef!
“On a film set, we cannot take any risks as far as quality and flexibility. That’s why we chose Fruy Finest Food Catering. During the filming of De Kinderpuzzel, Xavier and Ann were prepared at all times. After a cold day on the set, warm chicken soup awaited us when we came back earlier than expected. Everything went very smoothly. Xavier is an excellent chef for the young and old. The kids were very keen on his ox tongue. I’m a big fan of his desserts.“
General director of Voka West-Flanders
“Even for 2.000 entrepreneurs from West-Flanders, Fruy Finest Food Catering managed to present a beautiful, diverse, original and quality reception at a fair price. That kind of New Year’s reception has its peaks, but that was not an issue thanks to their professional approach. Ann was flawless in the party room. And I presume it went equally seamlessly in the kitchen. Furthermore, Xavier and Ann contributed to the theme of the evening and added fun accents such as the special personnel outfit. They already had me convinced, and from the other 1,999 reactions, we can conclude that everybody went home satisfied.“
General Manager Otokar Europe
“On behalf of our team, I would like to thank you and Fruy team very much for the delicious food and the very friendly service throughout the Busworld Exhibition. All has been much appreciated by many of our guests. Thanks again.“